White grilled eel dressing
Fresh wasabi is the same as radish, and the stem side is more sweet and aromatic than the tip. Using wasabi from the tube adds spiciness.
How to make it
1
Chop the myogata into small pieces. Cut the tomatoes into 3mm cubes. Cut the assatsuki into small pieces.
2
After washing away any dirt from the fresh wasabi, remove any hard parts with a knife and remove 20g of them.
3
Add the grated wasabi and cut myo with [A], tomato and clam clams, and make into a sauce.
4
Pour 2 tablespoons of olive oil over the white grill, bake in a toaster for 2-3 minutes on both sides, then remove, and apply about 1 teaspoon of soy sauce to the flesh with a brush and bake again for 2 minutes.
5
Cut the grilled eel in half and place it on a plate. Pour it with the wasabi sauce you've made and garnish with vegetables to finish it off and it's finished.
Ingredients: 2 dishes
-
- Myo
- 1 bottle
-
- Fruit tomato
- 30g
-
- Asatsuki
- 3g
-
- raw wasabi
- 20g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 3/2 tbsp
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- salt
- Small amount
-
- water
- 1 tsp
-
- French Dressing
- 2 tbsp
-
- Wasabi tube type
- 4cm
-
- White grilled eel
- 1 Skewer
-
-
Olive Oil
Ardoino Extra Virgin
- 2 tbsp
-
Olive Oil
-
- soy sauce
- 1 tsp
-
- For finishing cherbil
- Small amount
-
- For finishing pink sprout
- Small amount
-
- For sible
- Small amount
-
- For finishing flowers
- Small amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
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